Head Chef

The Group

JKS Restaurants is a London based group. Founded by siblings Jyotin, Karam and Sunaina Sethi in November 2008. The group has received critical acclaim and industry recognition since its inception, including 7 Michelin stars, 5 Michelin Bib Gourmands and one restaurant ranked in the World’s 100 Best restaurants.

In London the JKS portfolio currently includes Michelin Starred restaurants Trishna, Gymkhana, Kitchen Table, Sabor and Lyle’s; as well as cult favourites Hoppers, BAO, Brigadiers, Berenjak, Plaza Khao Gaeng, Speedboat Bar and Bibi. Pubs include The Cadogan Arms, The George and The Hound.

Across the Middle Berenjak, Gymkhana and Hoppers can be found in Dubai, Sharjah, Doha and Riyadh.

JKS Restaurants offers a unique chance to either pursue a career in fine dining or develop within casual trend focused cuisine, with opportunities across all disciplines for those looking to progress their careers within a people focused, collaborative hospitality group.

The Role

REPORTING INTO:
Executive Chef

PLACE OF WORK:
Ambassadors Club House, 1245 Broadway, New York NY 10001

JOB OVERVIEW:
The Head Chef is responsible for leading the day-to-day culinary operation of a world-class Indian fine dining restaurant, ensuring the consistent delivery of exceptional food, outstanding guest experiences, and operational excellence.

Working within a Michelin-standard environment, the Head Chef will inspire and develop the kitchen brigade while maintaining the highest standards of quality, precision, cleanliness, and professionalism. This role combines hands-on service leadership with strategic operational management, driving menu execution, financial performance, team development, and continuous culinary innovation.

The Head Chef is expected to be a visible leader in the kitchen, setting the pace, culture, and standards required to operate one of New York City's leading Indian restaurants. Experience in a Michelin-starred or equivalent fine dining environment is strongly preferred.

The Head Chef must uphold the standards of excellence that define JKS, professional etiquette and compliance with all health and labor regulations. 

RATE OF PAY:
80,000.00 to 100,000.00 annually, exempt

KEY RESPONSIBILITIES: 

Leadership & People Development

• Assist in opening and closing procedures to prepare the kitchen for service and maintain cleanliness and organization throughout. 
• Lead all kitchen operations during preparation and service while maintaining exceptional culinary standards.
• Ensure every dish is executed with absolute consistency, precision, and attention to detail.
• Maintain the integrity of recipes, specifications, plating standards, and portion controls.
• Drive excellence in every stage of food preparation from mise en place through final pass.
• Foster a culture of discipline, professionalism, accountability, and continuous improvement.
• Champion authentic Indian cooking techniques while embracing innovation appropriate to the restaurant's concept.
• Collaborate with the Chef Director on seasonal menu development, tastings, and new dish creation.
• Ensure all menus reflect the restaurant's culinary vision and brand standards.
• Oversee all daily kitchen operations including production planning, prep schedules, service execution, and closing procedures.
• Ensure smooth communication between all kitchen sections throughout service.
• Manage staffing levels to meet business demands while controlling labor costs.
• Monitor food quality, consistency, timing, and guest satisfaction.
• Ensure all equipment is maintained and operating safely.
• Lead pre-service briefings and post-service reviews with the culinary team.
• Identify operational efficiencies while maintaining uncompromising quality standards.
• Recruit, interview, onboard, train, and develop high-performing culinary professionals.
• Lead by example through a hands-on coaching style.
• Conduct regular performance reviews and provide constructive feedback.
• Develop Sous Chefs and Chef de Parties to support succession planning.
• Build a positive, respectful, and inclusive kitchen culture.
• Address performance concerns promptly and professionally.
• Maintain high employee engagement and retention through strong leadership.

Food Safety & Compliance

• Ensure full compliance with all New York City Department of Health regulations.
• Maintain the highest standards of food safety, sanitation, cleanliness, and organization.
• Ensure HACCP procedures and temperature controls are consistently followed.
• Conduct regular kitchen audits and corrective action plans.
• Maintain all required food safety documentation and records.

Financial, Supplier and Product Management

• Manage food cost within established budgets.
• Monitor purchasing, inventory, waste, and portion control.
• Ensure consistent ordering while maintaining appropriate stock levels.
• Work closely with procurement teams to source premium ingredients.
• Analyze weekly food cost reports and implement corrective actions where required.
• Assist with budgeting and forecasting.
• Support profitability through effective cost control without compromising quality.

QUALIFICATIONS:

• Minimum 5 years' experience as a Head Chef or senior level Chef in luxury or Michelin-starred restaurants.
• Extensive experience with regional Indian cuisine and traditional cooking techniques.
• Strong understanding of modern fine dining execution.
• Proven experience leading high-performing kitchen teams.
• Excellent knowledge of New York food safety regulations.
• Experience managing food and labor costs.
• Strong menu development and recipe writing skills.
• Experience working with premium ingredients and tasting menus is highly desirable.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus.

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

JKS Restaurants (dba: Ambassadors Clubhouse) is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.